This is very tasty, I only gave it 4 stars b/c I made it all on top of the stove - removing the chicken (I used tenderloins, sliced) after it was browned and then adding the rest, then adding the chicken back in and letting it simmer for a while and it was very tasty. I bet it is even better in the oven as written, when I have more time I'll try it that way!

I have used this recipe several times (in my own variation, using the meat and sauce over rice instead of noodles and omitting the herb). It is a "HIT" every time !!!

I made this recipe for my boyfriend tonight, and we both really loved it. The recipe was easy to make, and of course, I added a few extra ingredients: 3/4 cups of frozen chopped spinach (thawed and drained) and about 1/2 cup chopped sweet yellow onion. I added the onion with the mushroom mixture to cook through, then added the spinach. I also used half 'n half instead of the heavy cream. I'll make this one again for sure since it turned out great!

This went over really well at my house. I agree with reviewer Robin, there is no need to use more than one skillet. Just remove the chicken to the 9 x 13 pan and continue on with the remaining ingredients in the same pan. I rarely use heavy cream but happened to have some on hand so used 1/2 cup heavy cream and 1/4 cup lowfat milk. I think you could even sub all lowfat milk and get a good result (or maybe a combination of lowfat milk and light sour cream). I served over sphagetti noodles. Added garlic with the mushrooms. Also used olive oil in place of some of the butter. Thanks!

WOW! So good! I did reduce the butter, and used half & half. Added garlic, and just used one pan for the whole thing...not including pasta of course. Thanks so much for your recipe!

This was fantastic! I added minced garlic, Montreal chicken seasoning, and used about 1.5lbs. thin sliced chicken breasts. Served with steamed broccoli and french bread.

Great taste, easy to make.

This recipe was excellent the only change i did was used egg noodles in place of the spaghetti will for sure make again

This is really good! For leftovers, we were out of linguine noodles so substituted rice. It was very good with rice also!

Yummmmmm! My entire family rated it a 5-Star (I ask them to rate all new recipes I try). Definite keeper.

Nice change for me. It still had the Marsala taste but creamier. I thought it turned out great. I made this recipe almost as written. I just added garlic powder when seasoning. Thanks, Danielle!

Delicious! It does require some cleanup, but it is worth it! I actually used a bit more Marsala and found the sauce wonderful. There was no saude left over here. I will be making this again and again! It was a delightful meal.

Quite good - I'll make it again.

Yummy, yummy, yummy!

I agree with one of the other reviewers, I'm surprised this doesn't have more reviews. I also found this recipe several years ago and it has now become our Christmas Dinner tradition. Because of the size of our family and the open house atmosphere at Christmas we make a big pot of pasta and several sauces for the top. This recipe is always there and always goes fast. I've also made it and then put it in the crockpot and taken it to work for a potluck; it was a success there too. Don't change the recipe and you will be very happy!

Very Very Good! This compares to any chicken marsala recipe out there. Although 10 times easier! I like to add more rosemary, thyme, and marsala.

This was good and easy. Will make again.